I adore the flavor of roasted vegetables. Everything changes when our favorite vegetable goes through the cooking process of roasting. The flavor, the texture, the color…yum! I would rarely take a bite out of an onion or garlic pod but once roasted…divine! This recipe is a bit relaxed and so simple as I suggest using you and your family’s favorite vegetable selection, the amount of oil to lightly coat and salt and pepper to taste. Enjoy!!
1 medium zucchini, sliced in ½-inch rounds
1 medium yellow squash, slice in ½-inch rounds
½ red onion, peeled and cut into quarters
½ white onion, peeled and cut into quarters
1 medium red bell pepper, cut into ½-inch strips
1 cup cremini mushrooms, cut in half
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425 F. Line a large sheet pan with parchment paper; layer vegetables. Drizzle with olive oil and season with salt and pepper. Roast 20-30 or until vegetables are tender and easily pierced with a fork. Check and stir every 10-15 minutes. Transfer to a serving platter and serve.
~Create space and keep vegetables in a single layer. Crowding will steam your vegetables instead of roasting.
~Roast until the vegetables are tender and can be pierced with a fork and charred on the edges.
~Roasting times can vary with vegetable varieties. Tough vegetables like potatoes, beets and carrots will take longer depending on the size you cut.
~Approximate roasting times for vegetables at 425, depending on the size you cut.
Root vegetables (beets, potatoes, carrots): 30 to 45 minutes
Winter squash (butternut squash, acorn squash): 20 to 60 minutes
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes,
Tomatoes: 15 to 20 minutes